Coconut Rum Pound Cake
A rich, moist coconut rum pound cake with tropical flavors, perfect for special occasions or as a decadent treat for coconut and rum lovers.
Ingredients
Instructions
- Cream the Crisco, oleo, and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the coconut flavoring and rum flavoring.
- Alternately add the flour, milk, and baking powder to the creamed mixture, beginning and ending with the flour.
- Pour the batter into a well-greased and floured Bundt pan.
- Bake at 325°F (163°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
- Pour glaze over the hot cake before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure that your butter and Crisco are at room temperature before creaming. If you want to enhance the coconut flavor, consider adding shredded coconut to the batter. You can substitute the rum flavoring with actual rum for a more authentic taste, or use vanilla extract as an alternative if you prefer not to have alcohol in your dessert.
Serving Suggestions
This Coconut Rum Pound Cake is delightful on its own but can be served with a light dusting of powdered sugar or a drizzle of coconut glaze for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a tropical twist, serve it alongside fresh fruit, making it a perfect dessert for summer gatherings.
Storage & Reheating
Store any leftover Coconut Rum Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Rum Pound Cake contains roughly 240 calories, with 7g protein, 51g carbohydrates, and 1g fat. It is a good source of iron (17% of the Daily Value) and protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all butter instead of Crisco and oleo?
Yes, you can substitute all the shortening with butter. This will give the cake a richer flavor and a slightly denser texture. However, keep in mind that using butter may change the cake's moisture level slightly, so ensure to cream it well with the sugar for a fluffy result.
What can I use if I don’t have coconut flavoring?
If coconut flavoring isn't available, try using coconut extract or even vanilla extract for a different flavor profile. You can also incorporate shredded coconut into the batter for added texture and a natural coconut taste, enhancing the flavors of the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it towards the end of the baking time, as oven temperatures can vary, which may affect baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).